INVESTIGATION OF THE POSSIBLE USE OF CHITOSAN AS A NATURAL PRESERVATIVE IN MAYONNAISE SAUCE

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BARZEGAR H.; KARBASI A.; JAMALIAN J.; AMIN LARI M.

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Journal: Journal of Water and Soil Science Year:2008 | Volume:12 | Issue:43 (SPECIAL ISSUE IN SCIENCES AND TECHNOLOGY OF FOOD AND ANIMAL) Page(s): 361-370

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Information Journal Paper

Title

INVESTIGATION OF THE POSSIBLE USE OF CHITOSAN AS A NATURAL PRESERVATIVE IN MAYONNAISE SAUCE

Author(s)

BARZEGAR H. | KARBASI A. | JAMALIAN J. | AMIN LARI M. | Issue Writer Certificate

Keywords

CHITOSANQ2

CHITINQ3

PRESERVATIVEQ3

MAYONNAISEQ3

Abstract

CHITOSAN, a deacetylated derivative of CHITIN, is found in crustacean, arthropod, shell fish and shrimp shell as well as cell walls of some fungi. The objective of this research was to investigate the antimicrobial property of CHITOSAN and possibility of its use as a natural PRESERVATIVE in MAYONNAISE. In this study, CHITOSAN was produced by chemical method from shrimp shell. The antimicrobial activities of CHITOSAN against Salmonella enteritidis and Lactobacillus plantarum were explored by calculation of the Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) in media supplemented with 0.1, 0.2, 0.3, ..., 0.9, 1 mg/ml CHITOSAN adjusted to pH 5 or 6 . The MIC and MBC of CHITOSAN differed with pH and bacterial type, ranging from 0.4 to 1 mg/ml. Antibacterial activity of CHITOSAN was inversely affected by pH, with higher activity at lower pH value. The sauce containing 0.1, 0.2 or 0.3% CHITOSAN was inoculated with106 CFU/gr S. enteritidis or L. plantarum and stored at 5oC and 25oC for 8 days. The inhibitory effect of CHITOSAN concentration was increased from 0.1 to 0.3%. This investigation demonstrated that 0.2% CHITOSAN can be used in MAYONNAISE as a new PRESERVATIVE.

Cites

EVALUATION OF THE ANTIMICROBIAL ACTIVITY OF ANNATTO DYE ON SALMONELLA ENTERITIDIS IN MAYONNAISE

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APA: Copy

BARZEGAR, H., KARBASI, A., JAMALIAN, J., & AMIN LARI, M.. (2008). INVESTIGATION OF THE POSSIBLE USE OF CHITOSAN AS A NATURAL PRESERVATIVE IN MAYONNAISE SAUCE. WATER AND SOIL SCIENCE (JOURNAL OF SCIENCE AND TECHNOLOGY OF AGRICULTURE AND NATURAL RESOURCES), 12(43 (SPECIAL ISSUE IN SCIENCES AND TECHNOLOGY OF FOOD AND ANIMAL)), 361-370. SID. https://sid.ir/paper/15117/en

Vancouver: Copy

BARZEGAR H., KARBASI A., JAMALIAN J., AMIN LARI M.. INVESTIGATION OF THE POSSIBLE USE OF CHITOSAN AS A NATURAL PRESERVATIVE IN MAYONNAISE SAUCE. WATER AND SOIL SCIENCE (JOURNAL OF SCIENCE AND TECHNOLOGY OF AGRICULTURE AND NATURAL RESOURCES)[Internet]. 2008;12(43 (SPECIAL ISSUE IN SCIENCES AND TECHNOLOGY OF FOOD AND ANIMAL)):361-370. Available from: https://sid.ir/paper/15117/en

IEEE: Copy

H. BARZEGAR, A. KARBASI, J. JAMALIAN, and M. AMIN LARI, “INVESTIGATION OF THE POSSIBLE USE OF CHITOSAN AS A NATURAL PRESERVATIVE IN MAYONNAISE SAUCE,” WATER AND SOIL SCIENCE (JOURNAL OF SCIENCE AND TECHNOLOGY OF AGRICULTURE AND NATURAL RESOURCES), vol. 12, no. 43 (SPECIAL ISSUE IN SCIENCES AND TECHNOLOGY OF FOOD AND ANIMAL), pp. 361–370, 2008, [Online]. Available: https://sid.ir/paper/15117/en

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